He may get most of the press these days for his $4 toast, but we're longtime fans of Josey Baker's crusty loaves, and in interviews have found him to be a smart, articulate guy willing to nerd out about all things bread for hours. That's why we're excited about his new cookbook, Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves, out from Chronicle April 15. In this teaser, Baker describes it as the book he wishes he'd had when he was just starting out a few years ago, back when he was a science teacher who found himself drawn to the doughy, yeasty stuff.
Expect more than 100 recipes, including the instructions to make Baker's cult fave dark mountain rye, along with cookies, pizza dough, and more. Befitting a former teacher, the book is organized in digestible lessons ("Lesson 5: Your first sourdough"), but don't expect an academic text -- it's written in Baker's fun, approachable voice. Will this new tome upseat Tartine's many disquisitions on bread-making? Either way, a little hometown rivalry's never a bad thing.